vegan upside down plum cake

Plums are one of England’s most popular fruits, often served fresh or in jams, pies or crumbles. They are good served with olives, vegan cheese, spicy or chocolate dishes. In Japan they are served sour. Serbie is the world’s top exporter of plums (often turned into brandy) and are easy to find in England.

This upside down plum cake (Ela Vegan) takes the pineapple dessert to a lightly-spiced local level (also try apricots, damsons or greengage). Serve with vegan vanilla ice-cream. Make your own pastry, to avoid palm oil.

Plums are choking hazards for babies and people with swallowing difficulties. Avoid for kidney disorders (due to oxalic acid). Keep this recipe away from pets due to fruit pips/seeds and fresh dough. Read more on keeping people & pets safe in the kitchen

How to Buy, Store and Prepare Plums

Buy plums in season from August to October (not all plums are purple). To remove the skin if wished, drop plums in boiling water for 15 seconds, then into cold water to easily remove. You can eat plums raw, poach or stew them, or roast them in the oven. Keep plums at room temperature for no more than a few days, or store them in the the fridge (as long as there is air circulating around them).

Plum Polenta Upside-Down Cake

vegan plum polenta cake

This plum polenta cake (The Veg Space) will help you use up the rest of that Italian polenta that you bought, and don’t really know what to do with. Served with lemon syrup, this is the perfect treat with an afternoon cup of tea.

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